Getting soft layered chapati is always the aim when it comes to cooking chapati. This is the second method I have learnt that will guarantee you the softest chapati you will ever eat!
INGREDIENTS
2 Cups All Purpose Flour
1 1/2 Cups Water
Pinch Salt
3 Tablespoons Vegetable Oil for kneading
1/4 Cup Vegetable Oil for cooking process
METHOD
Heat water and add salt
Pour in 3 tablespoons oil
Pour the warm water into the flour
Use wooden spoon to start mixing the flour
Once dough comes together, knead with your hands
Knead until a soft dough comes together
Make a well in the center and add 5 tablespoons oil
Place dough on counter, knead until smooth 5-7 minutes. Pinch tennis sized dough and form into a round with your hands
Pinch round balls untill all the dough is finished. Cover with towel, set aside for 20 minutes
After 20 minutes, roll out the dough into a rough round. Take 1 tablespoon oil and brush over the dough
Chapati – FAQs
1. What is chapati?
Chapati is a popular unleavened flatbread common in Kenya and East Africa, made from wheat flour, water, oil, and salt. It’s soft, flaky, and cooked on a griddle.
2. How is Kenyan chapati different from Indian chapati?
Kenyan chapati is typically thicker, layered, and flaky due to the use of oil or ghee during rolling and folding, while Indian chapati is thinner and more uniform.
3. Can chapati be made gluten-free?
Traditional chapati uses wheat flour, which contains gluten. Gluten-free versions can be made with alternative flours but require adjustments.
4. How do I keep chapati soft and fresh?
Store chapati wrapped in a clean cloth or airtight container. Reheat on a pan or microwave with a damp paper towel to retain moisture.
5. What dishes pair well with chapati?
Chapati goes well with stews, curries, vegetables, and sauces like nyama choma (grilled meat), sukuma wiki, or lentil stew.
6. How long does it take to prepare chapati?
Preparation and cooking take about 30–45 minutes depending on skill and batch size.
Nutrition Card – Approx. per chapati (80g)
Nutrient | Amount | % Daily Value (DV) | Notes |
---|---|---|---|
Calories | 180–220 kcal | — | Depends on oil used |
Protein | 5–6 g | 10–12% | From wheat flour |
Carbohydrates | 30–35 g | 10–12% | Mainly starch |
Sugars | 1–2 g | — | Minimal sugar |
Fat | 4–6 g | 6–9% | From oil or ghee |
Fiber | 2–3 g | 8–12% | Depends on flour type |
Sodium | Low to moderate | Adjust salt |
Dietary Compatibility & Tips
Diet Type | Compatible? | Suggestions |
---|---|---|
Vegetarian | ✅ Yes | No animal products unless butter or ghee added |
Vegan | ✅ Yes | Use oil instead of ghee |
Gluten-Free | ❌ No | Contains wheat gluten |
Dairy-Free | ✅ Yes | Use oil instead of butter/ghee |
Nut-Free | ✅ Yes | No nuts involved |
Serving Suggestions:
Serve chapati warm with your favorite Kenyan stews, vegetables, or use as a wrap for fillings like nyama choma or beans.
1 Comments
It's helpful, thanks
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